Lemon Blueberry French Toast Stackers


French Toast

Lemon Blueberry Compote

  • 2 cups frozen blueberries
  • 2 tsp lemon zest
  • 1 tbs lemon juice
  • 2 tbs water

Coconut Whipped Cream

  • 13 oz can coconut milk (chilled in the refrigerator for 24 hrs prior)
  • 2 tbs maple syrup
  • 1 tsp vanilla extract

For Vanilla Coconut Whipped Cream:

  1. Scoop the chilled coconut cream into a large bowl and add maple syrup and vanilla extract.
  2. Use a mixer to whip the coconut cream until it is a fluffy consistency.
  3. Refrigerate for at least 1 hour until ready to serve.

For Lemon Blueberry Compote:

  1. Add lemon juice, lemon zest, water, and frozen blueberries to a saucepan and bring to a simmer.
  2. Stir often and cook down until the mixture is reduced and jammy, about 5-10 min.
  3. Set aside in a small bowl or jar until it is time to assemble.

For French Toast Stackers:

  1. In a medium-sized bowl, whisk together eggs/vegan egg substitute, nondairy milk, and vanilla extract.
  2. Split the Ezekiel 4:9 Sprouted Whole Grain English Muffins in half using a fork, and dip both sides into the egg mixture.
  3. In a pan over medium heat, add a tablespoon of vegan butter and cook French toast English muffin halves until browned on both sides, about 2 minutes per side.

To Serve:

Layer one half of French toast, then add a generous spoonful of lemon blueberry compote.

Top with the second half of French toast and a scoop of coconut whipped cream. Finish with another scoop of compote and a sprinkle. lemon zest.


This recipe serves 4.

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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